- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- Serves 4
Ingredients
- 1 cup
- uncooked quinoa
- 250 mL
- 1 cup
- reduced sodium chicken broth
- 250 mL
- 2
- navel oranges
- 1 tbsp
- finely chopped red onion
- 15 mL
- 1/2 tsp
- cumin
- 2 mL
- 1/4 cup
- sliced almonds, lightly toasted and coarsely chopped
- 60 mL
- 8
- fresh mint leaves, finely chopped
Method
- Step 1
- Preheat barbecue to high. Rinse quinoa and cook according to package directions using 1 cup (250 mL) water and chicken broth.
- Step 2
- Peel one navel orange, then slice it crosswise into 1/2-in. (1 cm) rounds. Cut other unpeeled orange in half cross-wise. Grill orange pieces just until grill marks appear, about 2 min. per side.
- Step 3
- In a large serving bowl, combine quinoa, red onion, cumin and almonds. Squeeze juice from orange halves over the salad and add mint. Mix well. Place grilled orange rounds on top of salad. Serve warm or at room temperature.
Nutritional Facts Per Serving
- Nutrition Description:
- 1/4 of the recipe
- Calories:
- 180
- Fat:
- 4.5
- Saturated Fat:
- 0.4
- Carbs:
- 28
- Fibre:
- 4
- Protein:
- 7
- Sodium:
- 170 mg
